Abstract
Raw cocoa beans, in general, are received in user countries in a reasonably clean condition and free from anything but minor amounts of surface grit, bag fiber, and occasional small stones. Insect infestation has been greatly reduced as a result of much better control in the country of origin and in warehouse storage elsewhere.
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© 1989 Van Nostrand Reinhold
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Minifie, B.W. (1989). Cocoa Processes. In: Chocolate, Cocoa and Confectionery: Science and Technology. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7924-9_2
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DOI: https://doi.org/10.1007/978-94-011-7924-9_2
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